Dione Lucas Flourless Chocolate Roll

Her legendary flourless chocolate sponge rolled around lightly sweetened whipped cream, the only dessert served at her Egg Basket restaurant.

Ingredients

• 7 ounces semisweet chocolate, chopped
• 6 large eggs, separated
• 3/4 cup granulated sugar
• 5 tablespoons water
• Pinch of salt

Unsweetened cocoa powder, for dusting

• 2 cups heavy cream
• 3 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F. Line a 10-by-15-inch jelly-roll pan with parchment and lightly oil it.
2. Melt the chopped chocolate with the water in a bowl set over barely simmering water; stir until smooth, then remove from the heat.
3. Beat the egg yolks with the granulated sugar until pale, thick, and ribbony, then stir in the warm melted chocolate.
4. In a clean bowl beat the egg whites with the salt until they hold firm but not dry peaks, then fold them gently into the chocolate mixture in three additions.
5. Spread the batter evenly in the prepared pan and bake 15 minutes, until set and springy.
6. Remove from the oven, cover with a damp cloth, and let cool completely in the pan; the top will sink slightly, which is correct.
7. Dust a sheet of parchment generously with cocoa, turn the cake out onto it, and peel off the baking parchment.
8. Whip the cream with the confectioners’ sugar and vanilla to soft peaks and spread over the cake.
9. Using the parchment to lift, roll the cake from a long side into a log; transfer seam-side down to a platter and dust with more cocoa before serving.

Notes

Reconstructed in our own words from Dione Lucas’s famous flourless chocolate roll, the single dessert offered at her restaurant.